SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free

Avocado pudding has become very popular lately, espeically amond those following Keto or Paleo diets. It’s a great low-carb alternative to regular pudding and it doesn’t have to be cooked, which makes it quick and easy to make.

The problem for The Specific Carbohydrate Diet is that most recipes are for chocolate pudding. It makes sense. Chocolate combines well with avocado and it looks just like regular chocolate pudding.

However, since chocolate isn’t allowed on SCD, I wanted to see if I could figure out a SCD way to make it. I have seen there is some regular avocado pudding out there, but still not SCD-compliant. I finally came up with this recipe using coconut milk and banana.

I love it. Avocado makes this so creamy and it’s nice and sweet.

A couple notes:

This recipe uses lemon juice to keep it from browning, but if you have to store it the fridge, it will start to brown on top. I do recommend being able to eat it the same day, but if you, like me, are eating a lot of your SCD creations on your own, I have another great option for your leftovers!

Frozen Avocado Pudding

Make pops or frozen bites! These are higher in fat so I didn’t want to eat it all at once. I mean, I did want to eat it all, but that’s a lot of fat just for one snack. I stored it in the fridge overnight and noticed it was starting to brown a little on the top, so I had to figure out a way to use the rest up.

I stirred in a splash more of lemon juice, poured it into my silicon candy molds, and froze it for a few hours.

Voila! A tasty frozen treat. So, it’s great as pudding and as a frozen dessert!

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No-Cook Avocado-Coconut Pudding – Dairy-Free

Course Dessert, Snack
Cuisine Paleo, SCD
Keyword avocado pudding, crohns diet, dairy-free, gluten free, grain free, ibd diet, scd diet, scd pudding, scd recipe, specific carbohydrate diet, sugar free, ulcerative colitis diet
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes


  • 2 medium ripe avocados
  • cup coconut milk
  • 1 medium ripe banana – broken into pieces
  • 3 tbsp honey
  • 1 tsp lemon juice
  • ¼ tsp sea salt


  1. Peel and chop avocados

  2. Add chopped avocado to blender or tall container if using immersion blender

  3. Add coconut milk, banana, lemon juice and salt

  4. Blend until smooth and creamy

  5. Scoop mixture into ramekins, cover, and refrigerate for at least an hour before serving

  6. Store for up to a day in the refrigerator

Recipe Notes

Store covered in refrigerator for up to 24 hours. It will start to brown if stored too long. If you have left over, spoon into a popsicle or silicon candy molds and freeze for several hours to make a frozen treat!

Sherry Lipp
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